Soft Chocolate Fudge Cupcakes

Name: Soft Chocolate Fudge Cupcakes
Total time: 45 min
Yield: 12 people
Ingredients: 0.75 cup Cake flour; 0.25 cup Cocoa powder (for cake); 1 tsp Baking powder; 0.5 tsp Baking soda; 0.25 tsp Salt; 0.5 cup Sugar (for cake); 1 Egg; 0.5 cup Fresh milk (for cake); 0.25 cup Vegetable oil (rice bran or canola); 1 tsp Vanilla extract; 1 cup Fresh milk (for fudge); 3 tbsp Cocoa powder (for fudge); 0.33 cup Sugar (for fudge); 0.5 tsp Agar powder; 0.25 cup Evaporated milk; 2.5 tbsp Cornstarch; 3 tbsp Unsalted butter

VegetarianUnder 60 MinsBakingDessertKid-Friendly

Medium

45min

220kcal

12people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Soft and fluffy cupcakes topped with a rich, glossy chocolate fudge sauce that melts in your mouth.

This all-time favorite Soft Chocolate Fudge Cupcakes recipe is a must-try for chocolate lovers of all ages. The secret lies in the perfect balance of moist, tender cake and a glossy, bittersweet chocolate fudge topping. A unique characteristic of this Thai-style fudge is the use of agar powder, which gives the sauce a slightly bouncy texture that melts instantly. The key to success is stirring the fudge over low heat constantly to prevent burning and adding butter at the end for that signature shine. Perfect for home treats, gifts, or even a small business, these cupcakes are even better when garnished with fresh strawberries to balance the richness.

Ingredients

100 g Cake flour
30 g Cocoa powder (for cake)
1 tsp Baking powder
0.5 tsp Baking soda
0.25 tsp Salt
100 g Sugar (for cake)
1 whole Egg
120 ml Fresh milk (for cake)
60 ml Vegetable oil (rice bran or canola)
1 tsp Vanilla extract
250 ml Fresh milk (for fudge)
25 g Cocoa powder (for fudge)
70 g Sugar (for fudge)
0.5 tsp Agar powder
60 ml Evaporated milk
20 g Cornstarch
40 g Unsalted butter

Instructions

1
Preheat your oven to 170°C and line a muffin tin with paper liners.
2
Sift the cake flour, cocoa powder (for cake), baking powder, baking soda, and salt together in a large mixing bowl.
3
In another bowl, whisk together the egg, sugar (for cake), fresh milk (for cake), vegetable oil, and vanilla extract until well combined.
4
Pour the wet ingredients into the dry ingredients. Use a whisk to gently fold them together until smooth (do not overmix or the cake will be tough).
5
Scoop the batter into the cupcake liners, filling about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let them cool completely on a wire rack.
6
Prepare the fudge: In a saucepan, combine fresh milk (for fudge), cocoa powder (for fudge), sugar (for fudge), and agar powder. Stir well and heat over low flame, stirring constantly until it boils and the agar is fully dissolved.
7
In a small cup, dissolve cornstarch with evaporated milk, then slowly pour it into the fudge pot in a thin stream while stirring rapidly to prevent lumps. Continue stirring until the mixture thickens and shows whisk trails.
8
Turn off the heat, add unsalted butter, and stir until melted and the sauce is glossy.
9
Let the fudge sauce cool slightly, then pour it over the cooled cupcakes. Refrigerate for at least 30 minutes to allow the topping to set before serving.

Chef's Tips

•Agar powder must be completely dissolved; otherwise, the fudge won't set and will have tiny clear grains.
•Pour the fudge sauce onto the cakes while it is still warm. If it cools too much, it will set in the pot and won't be smooth on the cake.
•You can decorate the cupcakes with fresh strawberries or chocolate chips as desired.

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